Monday, May 31, 2010

From The Kitchen: Baked Virginia Ham and Banana Cream Pie

A trip to the grocery store yielded ingredients for dinner as well as some pretty posies for Pug.

I made a simple salad.

And simple potatoes.

And the Barefoot Contessa's Virginia Baked Ham. I love this recipe. It's simple and delicious. The recipe is for a 14-16 pound ham, but if you're only feeding two people, as I was, you can buy a much smaller ham and make a much smaller portion of the glaze. Ta-da!

Dessert was a banana cream pie. I've made these from scratch before, but I decided to save some time by using a pre-made crust and Dr. Oetker's banana pudding mix.